Name: HEART-HEALTHY SPANISH SALMOREJO – SEVILLE, SPAIN
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6
Ingredients: 1 kg ripe red tomatoes; 120 ml extra virgin olive oil; 120 g dense stale white bread; 1 small garlic clove, sprout removed; 10 g salt; 10 g sherry vinegar; 1 hard boiled egg, chopped, to garnish; Iberian ham, chopped, to garnish

AuthorariaesmeraldaDifficultyBeginner

Yields6 Servings

Prep Time5 minsCook Time10 minsTotal Time15 mins

1 kg ripe red tomatoes

120 ml extra virgin olive oil

120 g dense stale white bread

1 small garlic clove, sprout removed

10 g salt

10 g sherry vinegar

1 hard boiled egg, chopped, to garnish

Iberian ham, chopped, to garnish

Cut the tops off the tomatoes, slice the bodies of the tomatoes into quarters and add to a blender

Soak the stale bread with water and add to the blender with the tomatoes

Add garlic, salt, and vinegar to the blender and blend until smooth

Re-blend whilst adding the olive oil until the emulsion is a salmon pink colour and add more salt and vinegar if necessary

Refrigerate for at least two hours, or preferably overnight to encourage a stronger garlic flavour

Garnish soup with chopped boiled egg and Iberian ham

Ingredients